Name: Seafood & Chinese Celery Salad
Cuisine: Thai
Ingredients: ½ long red chilli, deseeded and finely chopped; 140 g (5 oz/1 cup) chopped Chinese celery; juice of 1 lime; 24 clams (vongole); 1 small handful of combined mint and coriander (cilantro) leaves; 12 large black mussels; 3 red shallots, finely sliced and deep-fried until golden; juice of 2 limes; 2 teaspoons caster (superfine) sugar; a pinch of sea salt; 1 tablespoon fish sauce; 6 freshly shucked oysters; 1 lemongrass stalk, tough outer leaves removed, very finely sliced; 3 red shallots, finely sliced

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This classic little Thai salad can be put together with any seafood you like. I love the celery in it as it works both texturally and taste-wise. Chinese celery is much milder than normal celery and you should make sure you use the leaves. I chop the celery on the diagonal, as it makes it all a bit prettier on the plate.

Ingredients

12 large black mussels
24 clams (vongole)
6 freshly shucked oysters

Method

Steam the mussels and clams separately in about 5 mm (¼ inch) water until they just open. Strain the liquid and leave to cool. Discard any mussels that remain stubbornly closed. Remove the

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Seafood & Chinese Celery Salad

Ingredients

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